Eating out in a ski resort town is really expensive and sometimes a hassle. After a day of skiing we end tired and we’re all sporting a serious case of helmet head. We started renting condos with kitchens when the boys were small, and using the kitchens to cook breakfast and dinner. The boys were so tired after skiing all day that they often fell asleep in the restaurant waiting for the food to arrive. Now that they’re older, we still cook dinner in the condo just for the money savings. Lunch on the mountain costs us up to $130 dollars for 6 people (more on that later). One meal a day at that price is more than enough.
For the past several years I’ve been using a slow cooker, and slow cooker liners, so we have warm meals waiting when we come back from a hard day of skiing. Also, I never know what kinds of pots and pans will be available in the condo we rent, although the better places have slow cookers. Sometimes I bring my own. Lately I’ve been browning the meat at home and freezing it, then packing it in a cooler. This really cuts down on the cooking during vacation. I’ve also cooked the rice ahead and frozen that too. We usually ski for 6 days, and this is only 4-5 meals. Sometimes we eat leftovers for the last night, and we like to eat out at least once during the week.
When we’re skiing on a Friday during Lent, we substitute cheese tortellini for the spaghetti, and leave out the meat.
Green Chili Stew
Hoppin’ John
Tacos
Spaghetti
Optional: Cheese Fondue (melt the cheese on the stove, keep it warm in the slow cooker)
1 green pepper
3 stalks celery
2 onions
2-3 tomato
Lettuce
2 onions
Fresh garlic or garlic powder
1 1/2 lbs. ground turkey
1 1/2 lbs. ground beef
1 lb. Italian turkey sausage
Diced ham (16 oz.)
1 tub frozen green chili (16 oz.) + 1 small can green chilis
3 cans black eyed peas
2 lbs. Yukon Gold potatoes
4 cups chicken broth (or 2 cans)
Taco seasoning mix
Taco shells
Minute rice
Hunt’s tomato sauce of bottled spaghetti sauce
Penne noodes
Salsa
French bread
Cornbread (if you can find it)
Tortilla chips
Italian seasoning
Salt and pepper
Oregano
Optional: Cheese Fondue
Gouda cheese (8 oz.)
Mild swiss cheese like Emmentaler (4 oz.)
White wine or light beer
2 tablespoons flour
Broccoli
French bread
Ham or cooked sausage
Apples (2)
Mushrooms
+ Breakfast and snack food
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